The Hazard Analysis Critical Control Point (HACCP) Program is a new approach for monitoring the safety of food and food products, and the suitability and sterility of manufacturing processes and facilities. Regulatory agencies in both Canada and the United States continue revising and improving regulations concerning the quality and safety of food by incorporating stringent regulatory programs or standards such as HACCP, Good Manufacturing Practice (GMP) and ISO 9000.
PBR offers HACCP implementation programs and comprehensive microbiological services using standard testing protocols and applying new rapid screening methods to restaurants, food manufacturers, retailers, dairy, meatpacking and beverage plants and other food sector industries.
Sterility audit is an integral part of GMP and HACCP and is routinely carried out to maintain a required level of sanitary conditions and sterile environment in a manufacturing facility or plant. Evaluation of microbial contamination of equipment, indoor air, critical areas, counter tops and working surfaces in the plant is essential to ensure standard quality and safety of both raw ingredients and finished food products. Specific microbial tests for sterility and sanitation audit are listed in the following table.